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Peanut Oil

A bottle of peanut oil, with Vitamin Eadded as a preservative.
Peanut oil, also known as groundnut oil or arachis oil, is a mild tasting vegetable oil derived from peanuts.
The oil is available in refined, unrefined, cold pressed, and roasted varieties, the latter with a strong peanut flavor and aroma, analogous to toasted sesame oil.
It is often used in Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor.
Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods.
Its major component fatty acids are oleic acid( 46.8% as olein ), linoleic acid ( 33.4% as linolein ), and palmitic acid ( 10.0% as palmitin).
The oil also contains some stearic acid, arachidic acid,arachidonic acid, behenic acid, lignoceric acid and other fatty acids.

Energy

3,699 kJ (884 kcal)

Carbohydrates

0 g

Fat

100 g

– saturated

17 g

– monounsaturated

46 g

– polyunsaturated

32 g

Protein

0 g

Zinc

0.01 mg (0%)

Cholesterol

0 mg

Selenium

0.0 mcg

According to the USDA data upon which the following table is based, 100 g of peanut oil contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, and 33.4 g of polyunsaturated fat.

Comparative properties of common cooking fats ( per 100 g ) :

No

Total Fat

Saturated Fat
Monounsaturated fat

Polyunsaturated fat

Smoke Point

Sunflower oil

0.683

100g

11g

20g (84g in high oleic variety)

69g (4g in high oleic variety)

Soybean oil

100g

16g

23g

58g

257 °C (495 °F)

Canola oil

100g

7g

63g

28g

205 °C (401 °F)

Olive oil

100g

14g

73g

11g

190 °C (374 °F)

Corn oil

100g

15g

30g

55g

230 °C (446 °F)

Peanut oil

100g

17g

46g

32g

225 °C (437 °F)

Vegetable shortening ( hydrogenated )

71g

23g (34%)

8g (11%)

37g (52%)

165 °C (329 °F)
Lard

100g

39g

45g

11g

190 °C (374 °F)

Suet

94g

52g (55%)

32g (34%)

3g (3%)

200°C (400°F)

Butter

81g

51g (63%)

21g (26%)

3g

150 °C (302 °F)

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